4th Winter CSA went home tonight

MILLSAP FARMS CSA
Harvesting Carrots with CSA volunteers and a Chinese student group this past Saturday.
MILLSAP FARM ELSEWHEREThis is the 4th pickup for Winter CSA.  Just as a heads up – Christmas CSA is Dec 19…FMO pickups will be Thursday, Dec 21 at the Christmas market.
Farm News: A Time to Plan
December 5, 2017
Cold weather has finally arrived, and it looks like it’s here to stay for a while.   For the farm crew, after harvest today, that means a few changes to our days:   First, we’ll start spending a bit of our time each week splitting, hauling, stacking, and feeding firewood to our greenhouse furnace and the other woodburning stoves on the farm.  We use a lot of wood on the farm, heating the shop, the main house, and the greenhouse, so we are always on the lookout for firewood.  Keep us in mind if you’ve got some wood you want to get rid of.  (By the way, we are also still accepting leaves and yardwaste, we have a great compost pile going with all the leaves you all have brought us).  Secondly, this is the time of year when we take some time off.  That means that over the next month, I’ll be gone for a week, then Cammie, and then Kimby.  One of the great things about working with such excellent co-workers is that we have the flexibility to take time off to visit family, go to the beach, or get out into the woods, knowing that things will be taken care of back on the farm while we’re gone.  Finally, this is also the time of year when we start planning in earnest for next season.  That means reviewing plans versus reality from this year (ie. how many tomatoes did we anticipate harvesting, versus how many did we actually send out the door?). We use this information to shape the plan for the coming season, tuning our plans to create better shares for our members, reduce pests, increase harvests, and improve the overall farm.  It also means soil testing, fertility planning, seed inventory, seed ordering, purchasing supplies, and generally preparing for the 2018 growing season, almost all of which happens inside, which is nice, since the highs for the next week or so will rarely break out of the 40’s.  It’s good to have a variety of things to do, and one of our favorite things about the farm is that our  work is so seasonally diverse.   We’ll see you this afternoon, and then once more, on the 19th, before the January break. 
Thanks for the privilege of being your farmers. 
Curtis, Sarah, Kimby, Cammie, and the rest of the crew at Millsap Farm. 
What's in your share?
Full Share:
Spinach
Carrots
Sweet Potatoes (conventionally grown by Matthew's Family Farm)
Winter Squash choice (conventionally grown by the Amish of Rich Hill, MO)
Bok Choi
Cilantro or dill
Elephant Garlic
Turmeric
Chestnuts  (from Charlotte Stratford, MO)
Arugula
Kale or Swisschard
Napa Cabbage or Kohlrabi
Red Beets

Bread Share:
Oatmeal Bread by Emma and Anna Millsap
Half Share:
Spinach
Carrots
Sweet Potatoes (conventionally grown by Matthew's Family Farm)
Winter Squash choice (conventionally grown by the Amish of Rich Hill, MO)
Bok Choi
Cilantro or dill
Elephant Garlic
Turmeric
Chestnuts  (from Charlotte Stratford, MO)
Kale or Swiss chard

Sampler Share:
Spinach
Carrots
Sweet Potatoes (conventionally grown by Matthew's Family Farm) or Winter Squash choice (conventionally grown by the Amish of Rich Hill, MO)
Bok Choi
Cilantro or dill
Elephant Garlic
Chestnuts  (from Charlotte Stratford, MO)
Kale or Swisschard

Notes about:

Chestnuts:
• Sort through your bag of chestnuts and throw out any that have small holes (a beetle larva exit hole).
• Then you can freeze the chestnuts as they are to take out a roast later, or
• Roast or boil and enjoy!

Turmeric:
• turmeric will hold in your fridge for a week or so
• If you aren't going to use it all – freeze it! grate it frozen when you need it
• You can use turmeric as a seasoning in curries and stir fries
• You can use turmeric with black pepper corns, ginger and cinnamon to make a lovely spicy hot drink
• Golden milk uses turmeric
• throw a little in your smoothie
Bok Choi Salad with Sesame Dressing
Ingredients
FOR THE SESAME DRESSING:
• ¼ cup light brown sugar
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons toasted sesame seeds (see notes)
• 1 tablespoon soy sauce
FOR THE BOK CHOY SALAD:
• 2 tablespoons olive oil
• 1 package ramen noodles crumbled, seasoning packet discarded
• ¼ cup sliced almonds
• 1 large bok choy chopped
• 5 scallions chopped
Instructions
1 To make the dressing, in a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.
2 Meanwhile, heat 2 tablespoons olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.
3 In a large bowl, combine bok choy, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature.
Recipe Notes
You may purchase toasted sesame seeds or toast regular sesame seeds yourself. To toast sesame seeds, place in a dry skillet over the lowest possible heat and shake frequently until lightly golden brown, 10 to 15 minutes.
Portuguese Chourico and Kale Soup

Ingredients
• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 3 medium white waxy potatoes, like yukon golds, peeled and diced
• 2 medium onions, chopped
• 4 to 6 cloves garlic, chopped
• 2 bay leaves, fresh or dried
• 1 pound kale, coarsely chopped
• Coarse salt and pepper
• 1 (15-ounce) can garbanzos (chick peas), drained and rinsed
• 1 can diced tomatoes
• 1 pound diced chourico, casing removed
• 1 quart chicken broth
• Warm, crusty bread

Directions
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
Serve soup with hunks of crusty bread and butter.
Thanks for choosing us to be your farmers!
~Millsap Farm Crew

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